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Preparation

Whisk first 6 ingredients in medium bowl to blend well. Season orange-miso sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)

Line large baking sheet with foil. Place salmon and vegetable oil in large bowl; toss to coat. Sprinkle salmon with salt and pepper. Place sesame seeds on small plate. Coat 1 surface of each salmon piece with sesame seeds. Arrange salmon, sesame-coated side up, in single layer on prepared baking sheet. (Can be made 6 hours ahead. Cover; chill.)

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Recent Reviews

I have been making this salmon for an annual party for going on ten years. I'm not kidding when I tell you that people are disappointed and threaten to leave when I DON'T serve this. FANTASTIC appetizer, perfect for folks who don't want to eat a ton of cheese or veggies, but still have something yummy as an hors d' oeuvre. It's SO good. (And yes, you only need half the sauce. And no, you can't use fresh orange juice.)

tamarann from Los Angeles, CA /

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Easy prep, used whole fillet, and cut up in smaller pieces. Needed only half of the sauce!

eyedocdanita /

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OK, I only made the sauce part to serve w tuna steaks... I accidentally used Wasabi instead of Miso but my boyfriend loved it!!

FoxandRabbit /

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Made this recipe (and reviewed it) about a year ago. We still love this recipe, and found the sauce to be excellent with steamed or grilled artichoke.

patay13 from San Jose, CA /

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The dish looked great and the flavors were delish! I used both salmon and tuna for this one and although both were good, I preferred the salmon. I served it as the main dish rather than as nibbles. Next time I'll make it using whole or larger pieces of fish. I over baked these and they were dry, but still tasty.